Baked Ratatouille & Butterbean Mash
A roasted twist to the traditional French stew, this healthy traybake is rich in flavours that go perfectly with the creamy butter bean mash.
Servings: 4
Total Time: 45 minutes
Ingredients:
- Bunch of Basil
- 2 Courgettes
- 3 Garlic cloves
- 2 tbsp dry mixed herbs
- 3 Red onions
- 250g Salad tomatoes
- 400g tin chopped tomatoes
- 100ml veg stock
- 3 Peppers
- 2 tbsp Olive oil
- 2 400g tins butter beans, drained and rinsed
Method:
- Preheat the oven to gas 6, 200°C, fan 180°C. Toss the courgettes, peppers, onions and vine tomatoes with 1 tbsp oil, the herbs and garlic in a large roasting dish; season. Bake for 15 mins, then stir in the tinned tomatoes. Bake for 20-25 mins until the veg is tender and jam-like.
- Scoop out the garlic and squeeze into a saucepan, discarding the papery skins. Add veg stock, 1 tbsp oil and the beans; heat through over a low heat for 5 mins.
- Mash or blitz in a food processor until thick and creamy, adding a little more water if needed.
- Divide the mash between 4 plates and spoon over the ratatouille. Tear over the basil leaves to serve.